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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-06-2005, 10:31 AM   #31
Kevin
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Jeff, I brine all my turkeys, "pre basted" or not. At least overnight, sometimes a couple days. Never noticed too salty.
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Unread 11-06-2005, 10:42 AM   #32
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James, you mentioned using cheese cloth over the bird to keep it from getting too brown. Do you do anything with the bottom (back)of the bird? or do you not notice the dark color on the back? And do you lay the cheese cloth on the bird or acctualy wrap it around the bird?

Anyone,when you cook a bird for someone else, how do you recomend they reheat the thing? I know hot and fresh is best but I have alot of people that want one a day or two ahead of when they actualy plan on eating it.
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Unread 11-07-2005, 12:48 AM   #33
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A couple of tips... First, I use Italian dressing doctored with Worchestershire sauce, salt, pepper, and garlic for both marinade and injection. I strain the mixture, inject and let sit at least overnight as James stated. Second, I use the "Sittn' Turkey" stand filled with beer/marinade mixture.
http://www.cookschoice.com/sittin_ch...n_chicken.html
This thing is made of glazed ceramic, which cleans itself in the dishwasher. I'll be frying a turkey, and maybe smoking 2 or 3 in the new smoker. Please post pics of your birds, and thanks James for the post.
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Unread 11-07-2005, 04:05 AM   #34
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Quote:
Originally Posted by midnight
James, you mentioned using cheese cloth over the bird to keep it from getting too brown. Do you do anything with the bottom (back)of the bird? or do you not notice the dark color on the back? And do you lay the cheese cloth on the bird or acctualy wrap it around the bird?

Anyone,when you cook a bird for someone else, how do you recomend they reheat the thing? I know hot and fresh is best but I have alot of people that want one a day or two ahead of when they actualy plan on eating it.
As far as the cheese cloth, I just drape it over the top of the bird. The bottom does not see much smoke residue and does not need to be protected (at least on my pits)...

As far as re-heating, I just tell 'em that if they need to re-heat, to cover the bird with a bit of foil and heat in a slow oven until warm. This will dry the bird out a bit, but with the factory injected or self brined birds they still come out pretty good...

James.
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Unread 11-07-2005, 08:02 AM   #35
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Quote:
Originally Posted by nmayeux
Second, I use the "Sittn' Turkey" stand filled with beer/marinade mixture.
http://www.cookschoice.com/sittin_ch...n_chicken.html
This thing is made of glazed ceramic, which cleans itself in the dishwasher.
Thanks Noah! That's a great idea! I just ordered a Sittin Turkey!
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Unread 11-07-2005, 08:10 AM   #36
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BTW... I'm curious about the turkey drippings in the smoker. We always take the juice from the pan in the oven and add to either dressing or gravy for dinner. If I'm doing the sittin' turkey (beer can turkey), can an aluminum pan be placed in the regular water pan to catch some of the drippings for use in other things or will it be minimal with the can/device shoved up it's rear end?
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Unread 11-07-2005, 08:13 AM   #37
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Quote:
Originally Posted by Jeff_in_KC
BTW... I'm curious about the turkey drippings in the smoker. We always take the juice from the pan in the oven and add to either dressing or gravy for dinner. If I'm doing the sittin' turkey (beer can turkey), can an aluminum pan be placed in the regular water pan to catch some of the drippings for use in other things or will it be minimal with the can/device shoved up it's rear end?
I use an aluminum gadget like the turkey sitter - and I use the liquid IN the gadget/beer can for gravy as well as the drippings in the pan underneith
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Unread 11-07-2005, 11:18 AM   #38
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The Virtual Bullet has a great sounding Turkey recipe to try so here it is:


http://www.virtualweberbullet.com/turkey6.html

It also has other good information
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Unread 11-07-2005, 12:16 PM   #39
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Quote:
Originally Posted by Trout_man22
The Virtual Bullet has a great sounding Turkey recipe to try so here it is:


http://www.virtualweberbullet.com/turkey6.html

It also has other good information
I haven't done a turkey that way, but I used the brine for two yardbirds last week, and they were great. The meat had a slightly sweet flavor from the apple cider.
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Unread 11-07-2005, 12:30 PM   #40
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This is a good use of apple juice, better then in the water pan
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Unread 11-07-2005, 01:56 PM   #41
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Going to try the par-smoked deep fried legs and thighs. Throw in the smoker for an hour, then into the hot grease.
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Unread 11-07-2005, 03:07 PM   #42
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The only thing about that Weber Virtual Bullet recipe is that there is no injection. I don't know if that's a problem or not but I'm seeing all kinds of ideas that include lots of different ingredients and I'm also seeing a simply Tony C's Cajun Butter Injection Marinade and plop on the smoker. Have heard lots of good on that method. Seems it would be much simpler. Does the Cajun Butter injection give it a definite spiciness that some family might not care for?
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Unread 11-07-2005, 03:28 PM   #43
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Jeff.....I can't remember the brand name of the stuff I use but it's not the Tony C stuff. It is the Creole Butter flavor, though. That is some good stuff. I've never had any complaints with it being too spicy and I feed some picky people who actually think Chili Powder is hot.
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Unread 11-07-2005, 05:09 PM   #44
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Quote:
Originally Posted by Jeff_in_KC
The only thing about that Weber Virtual Bullet recipe is that there is no injection. I don't know if that's a problem or not but I'm seeing all kinds of ideas that include lots of different ingredients and I'm also seeing a simply Tony C's Cajun Butter Injection Marinade and plop on the smoker. Have heard lots of good on that method. Seems it would be much simpler. Does the Cajun Butter injection give it a definite spiciness that some family might not care for?
I have used the Tony C's cajun butter injection in fried turkeys and did not notice much spiciness at all... If anything it could have used much more spice... Still turned out good tho...

James.
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Unread 11-07-2005, 08:57 PM   #45
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Richie and James... thanks for the info. I've never used it so I wasn't sure what to expect if I do. My problem is that too many of these farkin' recipes sound GREAT and just when I think I've found a method I want to try, something else comes up that makes me think again! I just want to be sure I wow 'em on Turkey Day! My wife has some crazy ass idea that I'm not happy about eight of her family members coming here from Michigan to spend five days in our house so I want to do it up right, ya know?
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